Palace Korean Grill, 15932 NE 8TH ST, Bellevue, WA - Restaurant inspection findings and violations

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Business Info

Name: Palace Korean Grill
Type: Restaurant
Address: 15932 NE 8TH ST, Bellevue, WA 98008
Phone:
Total inspections: 18
Last inspection: Sep 16, 2015
Penalty points from last inspection: 63
Penalty points
63
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Violations

Inspection Date

Service Type

Penalty points

Critical violations

Non-Critical violations
No violation noted during this evaluation. Sep 16, 2015Consultation/Education - Field000
No violation noted during this evaluation. Aug 27, 2015Routine Inspection/Field Review000
No violation noted during this evaluation. Apr 20, 2015Routine Inspection/Field Review000
No violation noted during this evaluation. Jan 07, 2015Return Inspection000
  • Wiping Cloths Properly Used, Stored; Proper Sanitizer
  • In-Use Utensils Properly Stored
  • Proper Cooling Procedures
  • Pic Certified By Accredited Program, Or Compliance With Code, Or Correct Answers
  • No Room Temperature Storage; Proper Use Of Time As A Control
 Dec 16, 2014Routine Inspection/Field Review6332
No violation noted during this evaluation. Sep 11, 2014Consultation/Education - Field000
No violation noted during this evaluation. Mar 27, 2014Routine Inspection/Field Review000
No violation noted during this evaluation. Mar 25, 2013Return Inspection000
  • Physical Facilities Properly Installed, Maintained, Cleaned; Unnecessary Persons Excluded From Establishment
  • Raw Meats Below Or Away From Ready To Eat Food; Species Separated
  • Proper Cooling Procedures
  • Adequate Handwashing Facilities
  • Pic Certified By Accredited Program, Or Compliance With Code, Or Correct Answers
 Mar 11, 2013Routine Inspection/Field Review5241
  • Insects, Rodents, Animals Not Present; Entrance Controlled
  • Proper Cooling Procedures
  • Adequate Handwashing Facilities
 Oct 29, 2012Routine Inspection/Field Review4521
  • Proper Handling Of Pooled Eggs
 May 24, 2012Return Inspection510
  • Insects, Rodents, Animals Not Present; Entrance Controlled
  • Proper Cooling Procedures
  • Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
  • Food Worker Cards Current For All Food Workers; New Food Workers Trained
  • Proper Handling Of Pooled Eggs
  • Adequate Handwashing Facilities
  • Food In Good Condition, Safe And Unadulterated; Approved Additives
 May 01, 2012Routine Inspection/Field Review7561
  • Food - Contact Surfaces Maintained, Cleaned, Sanitized
  • Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
  • Food Worker Cards Current For All Food Workers; New Food Workers Trained
  • Proper Handling Of Pooled Eggs
  • Adequate Handwashing Facilities
 Nov 14, 2011Routine Inspection/Field Review3032
No violation noted during this evaluation. May 17, 2011Return Inspection000
  • Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
  • Hands Washed As Required
  • Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
  • Adequate Handwashing Facilities
  • Raw Meats Below Or Away From Ready To Eat Food; Species Separated
  • Toxic Substances Properly Identified, Stored, Used.
  • No Room Temperature Storage; Proper Use Of Time As A Control
  • Proper Cooling Procedures
 May 16, 2011Return Inspection11071
  • Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
  • In-Use Utensils Properly Stored
  • Proper Eating, Tasting, Drinking, Or Tobacco Use
  • Food Contact Surfaces And Utensils Used For Raw Meat Thoroughly Cleaned And Sanitized. No Cross Contamination
  • Adequate Handwashing Facilities
  • Hands Washed As Required
  • Raw Meats Below Or Away From Ready To Eat Food; Species Separated
  • Food Worker Cards Current For All Food Workers; New Food Workers Trained
 Apr 11, 2011Routine Inspection/Field Review6153
No violation noted during this evaluation. Dec 23, 2010Consultation/Education - Field000
  • In-Use Utensils Properly Stored
  • Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
  • Raw Meats Below Or Away From Ready To Eat Food; Species Separated
  • Hands Washed As Required
  • Proper Hot Holding Temperatures; Between 130 Degrees F...
  • Adequate Handwashing Facilities
  • Food Worker Cards Current For All Food Workers; New Food Workers Trained
 Jan 14, 2010Routine Inspection/Field Review4852

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